The Recipes

Kale, White Bean and Risotto Soup

Yummy and SO wallet-friendly.  I don't know about you guys, but anything that can save a buck after the holidays, I'm all about.  It's also another nod to my vegetarian co-worker.  In fact, I'll probably bring her leftovers just to be nice.

Kale, White Bean and Risotto Soup


- 1 c. arborio rice
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1 bay leaf
- 1 14.5-oz. can white beans, rinsed and drained
- 2 c. kale, woody stems removed and roughly chopped
- 4 c. vegetable stock
- 2 T. pine nuts
- handful of flat-leaf parsley
- 1 tsp. lemon zest
- salt
- pepper
- olive oil

In a large soup pot or dutch oven, heat 2 T. of olive oil.  Add the rice and stir until all of the rice is coated.  Let the rice toast for 3-4 minutes, then add in the onion.  Stir, season with salt, and let it cook until the onion is soft; about 6-7 minutes.  Add in the garlic, stir, and add in the kale.  Season again with salt and let the kale wilt.  Add in the beans and stock, season with salt and pepper, and add in the bay leaf.  Let the soup simmer for at least 20 minutes.

Toast the pine nuts over medium heat in a dry saucepan until they become fragrant; about 2 minutes.  Chop the nuts together with the parsley and lemon zest.  Ladle the soup into a bowl and top with the pine nut mixture.